Hummus en Fuego

Hummus en Fuego Recipe

I keep homemade crushed red pepper oil on hand to use as a simple condiment and flavor accent. I call it fire oil, and it couldn't be easier to make. Sprinkle crushed red pepper flakes in hot olive oil, let it cool, and ignore it. The flavor lights up over the next day or two, and the longer I leave it, the better. I also make hummus regularly to eat as an afternoon snack, but until now it hadn't occurred to me to combine these two favorites. So here you have it, a hummus of sorts made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil. The rustic red pepper flecks and translucent olive oil are set against the creamy backdrop of the pureed beans. To finish things off, I couldn't resist a few oily, black olives and chopped cilantro - both of which I had on hand.

If you are wary of spicy foods, add the oil incrementally, or dilute it to your tastes with more olive oil before using. This is one of those recipes where you really need to do adjust to your own individual tastes. My only regret was not baking up a batch of these olive-oil crackers.

Hummus en Fuego Recipe

A couple tips before you get started - rub the skins of the walnuts off a bit after you toast them, it's nothing I really pay too much attention to for a recipe like this, but the skins can be a bit bitter and tannic. And again, make the crushed red pepper oil a day or two ahead if possible.

1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes

3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water

1/4 cup oil-cured olives, chopped
a bit of chopped cilantro

Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.

To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.

Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.

Makes roughly 2 1/2 cups..

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

That is one beautiful plate of hummus. It sounds like a wonderful combination.

Heidi et al, I just have to share my latest discovery with you: Cosmic Kale Crunchies. Raw and dehydrated - not fried - and crispy and yummy as anything. Covered in tahini and soy...these things are addictive (albeit a little expensive). And, they're local! Made in Santa Cruz. http://www.superherosnacks.com/

Rebecca

I love it that something that looks so decadent is actually so healthy. Hooray for olive oil and chickpeas -- never did a finer pair meet. I'm with you on the chili oil too -- I have a high tolerance and love the kick. I keep it on hand too -- have made it with several varieties of dried heirloom peppers.

I carry crushed Aleppo Pepper at my store, and if you leave it in some olive oil for about 20 minutes, it flavors the oil and turns it a gorgeous bright red. I don't like heating oils to infuse them, as this muddies the flavor of the oil. The Aleppo has a fruity and light grassy flavor up front and then the heat builds, although it doesn't scorch your taste buds. Also, your book is selling very well here. Waiting for it to get cool on the Coast to make your Split pea soup...

annie, tahini doesn't have to be expensive--it simply adds to an "authentic" taste. you can make your own by whirring toasted sesame seeds in your food processor, drizzling in enough olive oil to render the consistency you like.

thatgirlinnewyork

I LOVE love love hummus... and just as I was reading it I thought about those crackers. It was so great to see you'd pair them together as well! I might just make this for my midnight snack tonight! Thanks, Heidi!

Laura

this looks really good! and easier than traditional hummus recipes! i lovelovelove hummus, but frankly the best, easiest one to get around here is costco's. and this causes me all sorts of guilt. thanks for saving me from pergatory, heidi!

Great idea. Lauren Chattman has a recipe with habeneros and oil but this one seems lots easier!

Blixen

I love Hummus with heat. When I buy homemade hummus from my favorite store, they always include pickled peppers with the order. I usually puree them together but this sounds way better!

DivaDivine

I LOVE 'fire oil' from Italy that my cousin's friend brought over. How long do you think the fire oil will keep after making it?

Grace

Fabulous idea Heidi! I love chilli houmous and also olive houmous but haven't combined the two (the olive homous I usually get has delicious fat green olives in it - I can recommend those as an addition to houmous too!). Walnuts instead of tahini is really appealing - somehow it seems like an autumnal twist on the traditional recipe. I wonder if this spicy version would work better in sandwiches too? Sometimes the houmous flavour seems to get a bit "lost" in among the bread and the salad.

I've tasted it last wednesday in Rome, Italy, exceptional food! :)

With the addition of the firey oil, I think my husband may even love this hummus recipe - can't wait to try both!

Oh my godness, that looks sooo good! I'm making that for lunch tomorrow.

Emory

I love hummus, and I love spicy foods, so this is like a match made in heaven for me!

I love hummus, I make it almost every week. I've never added walnuts though, it sounds like a great idea!

I'm so thrilled to have found a hummus recipe that doesn't call for expensive tahini!

Annie

Making hummus rules (and I love the spicy oil idea)! It's just one of those things I feel silly buying at the store when it's so easy to do at home. I have a post on my blog about a red-lentil pate that includes wakame. Adding sea veggies to a spread like this is an easy way to add a nutritious punch.

Yay - first one to post. I love hummus and thanks for the red pepper olive oil idea. Another winner.

Tom

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